1 1/2 stalk celery, diced
1/2 medium onion, diced
2 cloves garlic, minced
1 cubanelle pepper, diced
2 1/2 cup cooked crawfish tails*, lightly chopped
1/2 cup mayonnaise
1/2 cup roughly chopped Italian parsley
1/2-3/4 cup breadcrumbs
Heat a small amount of canola oil in a skillet. Add the celery, onion, garlic and pepper and saute until the onion is soft and translucent. Allow to cool 5-10 minutes. Scrape into a medium bowl and add the remaining ingredients. Stir to combine. Form into flat patties. Refrigerate 30 minutes.
Heat a small amount of oil in a skillet. Cook each patty 5-8 minutes, flipping once, until lightly browned on each side and warmed through.
*I used crawfish tails leftover from a crawfish boil. If you are using fresh/frozen unflavored tails, toss in some Cajun seasoning.
I keep hearing the Elvis song in my head every time I try to write this post. Crawwwwwwfiiiiiish!
These crawfish cakes are light and fresh with a bright crawfish flavor. There is nothing worse than a crab cake that doesn’t taste of crab so I figured the same was true with crawfish cakes. I kept the ingredient list short, simply my version of the “holy trinity” (peppers, onions and celery) with flavorful cubanelles filling in for bland bell peppers and some flat leaf parsley for a bit of punch. I served these with a remoulade sauce (recipe to come) and eggplant salad.